Pasta and Bean Soup (Pasta Fagioli)
Pasta fagioli is a classic Italian peasant soup, and this version keeps it honest: borlotti beans, small pasta, tomato, garlic and a single sprig of rosemary. The rosemary goes in at the end and steeps in the finished pot, so its scent stays gentle rather than harsh. Blending a ladleful of the soup thickens it without flour. A rind of Parmesan dropped in while it simmers adds a savoury depth.
Instructions
Warm the olive oil in a large pot over gentle heat. Add the chopped garlic and onion and cook for about 3 minutes, until they turn translucent without taking on any colour. Stir in the cayenne pepper.
Pour in the white wine and let it bubble until it has reduced slightly.
Add the water, stock cubes, tomatoes, tomato purée, pepper, salt, pasta and both cans of beans. Simmer gently, stirring now and then, for the cooking time given on the pasta packet.
When the pasta is al dente, take the pot off the heat to stop the cooking. Stir in the chopped parsley, the spinach if you are using it, and the cream if you want a richer soup.
Put the rosemary sprig into the pot and leave the soup to infuse for about 2 hours. Remove the sprig before serving.
If the soup is thinner than you like, lift out a few ladlefuls, leaving the pasta behind, blend them smooth and stir them back in. Add extra beans or pasta to suit your taste, keeping the pasta at roughly 40% of the soup.
Make it personal.
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